1 lb. tortellini with cheese filling
8 oz dry salami, 1/4” sliced, each piece quartered
8 oz fresh mozzarella log, 1/2” sliced, each piece quartered
8 oz marinated red pepper, chopped into big bite-size pieces
3/4 cup sun dried tomato, chopped into big bite-size pieces
6 oz peperoncini or marinated artichokes, cut into half
15-20 pieces fresh basil leaves, torn or julienned
For the Dressing
1 small red onion, finely diced
2 cloves of garlic, finely minced
1 tbsp dijon mustard
1 tsp salt
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1) Make the vinaigrette. Place the diced onion, minced garlic, mustard and salt in a mixing bowl and mix with a fork. Add the lemon juice and olive oil and mix everything together until well blended. Set aside. This vinaigrette looks like an onion relish.
2) Prep and slice salami, mozzarella, peppers, dried tomato, artichokes and fresh basil.
3) Meanwhile, following the package direction, cook the tortellinis until al-dente. Drain and place them in a large mixing bowl. While they are hot, add the vinaigrette and mix everything until combined. Next, add in the chopped salami, red pepper, peperoncini or artichoke, and toss them together.
4) When ready to transfer salad to its serving bowl, assemble in mozzarella and basil into the mixture in batches. This way the mozzarella won't break during tossing and basil leaves will stay fresh.
Serve at room temperature.